3 egg whites, room temperature
¾ cup castor sugar
¼ cup granulated sugar
1 tbsp cornflour
1 teaspoon lemon juice or vinegar
In a clean, dry bowl beat egg whites and salt until soft peaks form.
Add castor sugar 3 tablespoons at a time, beating well between each addition. Test every few additions that sugar has dissolved by rubbing a bit of mixture between finger and thumb. If you can still feel sugar grains, keep beating.
When all castor sugar has been added remove beater and fold in (previously mixed) granular sugar and cornflour, and then lemon juice/vinegar.
Put a sheet of tinfoil on tray and form a pile of stiff mixture.
Bake in oven at 130 degrees C for 40 minutes. Turn oven off and leave to cool in oven at least another half hour.
1 tablespoon lemon juice
3 egg yolks
1 cup icing sugar
1 cup cream or thick yoghurt
Line a 1-litre capacity loaf or plastic container with cling-film so that it hangs over the edge (only if you want to remove the ice-cream once it’s frozen). I don’t bother doing this, I just use an old ice-cream container.
Cut green tops off strawberries, chop into little pieces and put in a medium-sized bowl. Pulp the berries by whizzing in a blender or with a stick blender, or mashing with a fork. Stir the lemon juice into the pulp.
Place the egg yolks in a large bowl. Sift the icing sugar and add to the egg yolks and beat until the mixture becomes thick and a pale colour. If using yoghurt, add it to this mixture.
If using cream, beat in a separate bowl until thick and add to egg mixture. Mix the strawberries in gently. Put into container, cover with lid (or more plastic wrap) and freeze for about 7 hours.
If you want to serve it out of the container, tip upside down onto a plate and remove wrap.